Spelt Cookies

Spelt is high in gluten so it can be exchanged completely for wheat. It is more easily digested than wheat and is 60% higher in protein. It is high in B vitamins, iron, potassium , magnesium and fiber. Spelt is easily tolerated by those who might have sensitivity to wheat. In my opinion, spelt makes cookies softer and pancakes more fluffy.

I followed a recipe for whole wheat cookies, but made my own moderation. The original called for raisins and I substituted chocolate chips. It also called for chopped nuts and I replaced them with 9 grain cereal.

Spelt cookies
1 cup brown sugar
1 cup butter, softened
1 tsp vanilla
3 eggs
2 3/4 cups fresh ground spelt
1/3 cup dry powdered milk
1 tsp baking soda
1/2 tsp salt
1 cup oats or 9 grain cereal
2 cups chocolate chips

Add additional oats or ground spelt if the consistency feels too runny.

Cream brown sugar, butter, vanilla and eggs. Stir in flour, dry milk, baking soda, and salt. Stir in oats and chocolate chips. Drop by spoonfuls on greased cookie sheet. Bake 350 for 10-14 minutes.

Crepes

Basic Crepes

1 c cold water
1 c cold milk
4 eggs
1/2 tsp salt
2 c flour (I used whole wheat flour)
4 Tbs butter melted

Put ingredients into a blender in order listed. Whirl one minute. Scrape down sides and blend another minute. Refrigerate batter at least 2 hours.

Makes about twenty 8 inch crepes

Blintz Filling:

4 oz cream cheese
2 Tbs sugar
2 cups cottage cheese
1 tsp vanilla

blend and refrigerate. serve with fruit.

Steak and Everything Sandwich

1 lb Deli style roast beef, shredded
1 onion, sliced
1 pepper, sliced
1 cup sliced mushrooms
1/3 pkg. cream cheese
6 hoagie buns
1 cup mozzarella cheese

Saute veggies in a little oil. Add shredded meat and cream cheese. Heat until cream cheese is melted and meat is warm. Toast or broil buns. Spoon meat mixture onto buns and top with mozzarella cheese.

Serve with salad or chips